Try this Blueberry Buttermilk Pancakes recipe, or contribute your own.
Suggest a better descriptionWhisk together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl until thoroughly combined.
Toss the blueberries with 2 tablespoons of the dry mixture in a medium bowl and set aside.
Make a well in the center of the dry mixture and add the buttermilk, eggs and lemon zest. Whisk together the wet ingredients, gradually incorporating the dry mixture, mixing until just combined; some small lumps should remain in the batter. Fold in the blueberries. Let stand for 10 minutes.
Preheat a large cast-iron skillet over medium-high heat. Brush the pan with vegetable oil and ladle 1/3 cup of the batter per pancake onto the pan. When small bubbles appear across the surface of the pancakes and the edges lift from the pan, flip and continue cooking about 3 minutes.
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Serving Size: 1 Serving (1781g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2802 | ||
Calories from Fat: 1357 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150.8g | 201 % | |
Saturated Fat 77.8g | 389 % | |
Monounsaturated Fat 44.9g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 2385.2mg | 734 % | |
Sodium 5537.8mg | 191 % | |
Potassium 2224.2mg | 59 % | |
Total Carbohydrate 258.4g | 76 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 242.7g | ||
Protein 113.6g | 162 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2802
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